Everyone knows the classic dish beef Wellington. Well, this is for his kid brother, the Marquis of Wellington. The beef tenderloin is replaced by pork tenderloin, the mushrooms are replaced with orange fig jam, and the puff pastry is replaced with crescent roll dough. I added some spices, used some balsamic vinegar to make a sauce, and the Wellesley family hasn’t only beaten Napoleon; they elevated the pork tenderloin. (All this history is fictional, but the recipe is real.) I hope you like it.

1 2-pound pork loin
1 teaspoon garlic powder
1 teaspoon salt substitute
1 teaspoon powdered ginger
1 teaspoon Old Bay seasoning
1 jar fig orange jam
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 can crescent rolls

Oil for cooking

Heat oven to 350.

In a bowl add jam, Worcestershire, and vinegar and mix.

Sprinkle pork lion with the garlic powder, salt substitute and ginger. Cut in half.

Open crescent rolls, unroll and divide in half. Coat with jam mixture leaving a 1/2 inch border. This will make sealing easier.

Heat skillet to medium and add 3 tablespoons oil.

Add pork and brown on all sides – that means the ends too, people. You want browned but not fully cooked.

Place the pork in center of crescent roll dough.

Wrap dough and seal around pork. Then cut a small slit to allow steam to exit.

Place on a parchment-lined baking sheet.

Bake for 20-23 minutes until golden brown.

Remove from oven; let rest for 10 minutes.

Cut off in slices and serve.